Mince the vegetables and brown with oil and butter , add the meat, let evaporate with wine , add the triple concentrate and salt, if necessary add a small quantity of hot water , simmer for 60 minutes minimum with low heat.

Line a bowl with cooked ham , add a spoon of hot ragù sauce , cover with the rice which has been just cooked and turn upside down .

If desired , another spoon of ragù may be added on top of the dome of the bowl.